Shepherds Pie Recipes With Ground Beef
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Preheat oven to 200C. Lightly grease a 2-litre ovenproof dish.
Heat oil in a large saucepan on high. Sautu00e9 mushrooms, onion, carrot, zucchini and garlic for 3-4 mins, until onion is tender. Transfer to a bowl.
Brown mince well in same pan for 4-5 mins, breaking up lumps with the back of a spoon as it cooks. Stir in tomatoes, lentils, stock, cumin and paprika. Cook, covered, for 10 mins.
Return vegetables to pan. Simmer, uncovered, for 5 mins, until sauce thickens. Spoon mixture into prepared dish.
Potato Topping: Meanwhile, place potatoes in a medium saucepan. Cover with water. Bring to boil, covered. Partially remove lid and cook for 10-15 mins, until very tender. Drain well. Return potatoes to pan. Mash with milk, cheese, butter and yolk, until smooth. Season to taste.
Spoon potato over lamb mixture. Swirl a fork through potato. Bake for 20-25 mins until potato is golden.
18.40 gm oil
150g button mushrooms, thinly sliced
1 onion, finely chopped
1 carrot, finely chopped
1 zucchini, finely chopped
2 garlic cloves, crushed
400g lamb mince
400g can diced tomatoes
250.00 ml red lentils, rinsed
255.00 gm beef stock
2.50 gm ground cumin
1.25 gm smoked paprika
4 medium potatoes, peeled, chopped
84.98 gm milk
82.50 ml tasty cheese, grated
1 egg yolk
31.6 grams fat
14.0 grams saturated fat
58.9 grams carbohydrates
6.1 grams sugar
31.8 grams protein
113.7 milligrams cholesterol
313 milligrams sodium
Shepherds pie, canned tomatoes, zucchini, carrot, mushrooms, lentil, mince, lamb, pie
This savoury pie recipe will satisfy and nourish your whole family.